I LOVE coconut anything, from milk, manna, yogurt and everything in between. I made this deliciousness for a client this week and it delivered...but, not to toot my own horn, most of the stuff I make delivers ;)

Make the sauce with the chicken ahead of time, freeze for 3 month in meal sized portions, and prepare zoodles or regular noodles as needed.

Coconut Rose Sauce

1 can diced tomatoes, drained

1/2 sweet onion, diced

1/3 cup coconut milk FULL FAT

1 cup cooked chicken, shredded

1 tbsp coconut oil

salt and pepper to taste

1 tbsp fresh oregano

1 tbsp dried poultry spice

Heat the oil in a saute pan on medium high heat, and add the onion; cook, stirring, until the onion begin to caramelize, about 5-7 minutes. Add the tomatoes and cook 1 minute; add the coconut milk and bring to a boil. Taste to adjust seasonings (salt and pepper), add the oregano and poultry spice and stir in the shredded chicken.